¡Sabor! by Texas Pete® offers a uniquely bold and balanced combination of Mexican spices, sea salt, sautéed garlic and aged peppers that is ideal for any meal or cuisine. The word “sabor,” in the Spanish language, means “flavor”—and thus, the new hot sauce is aptly named.

“The growth in demand for spicier foods and consumer requests for a hot sauce inspired by Mexican flavors were behind the development of our latest innovation,” said Ann Riddle, Chief Executive Officer for TW Garner. “¡Sabor! by Texas Pete® is one of the best flavors we have ever created. I look forward to sharing it with those who are ready for a new flavor among hot sauces.”

Steve DeCorte, Executive Vice President of Sales for TW Garner, added, “¡Sabor! by Texas Pete® includes premium ingredients that have been crafted to make any meal taste even better—and Mexican foods taste extraordinary. In an independent consumer taste test, ¡Sabor! by Texas Pete® was the most favored hot sauce out of all four brands of Mexican-style hot sauces tested.”

The innovative, easy-pour opening on five-ounce bottles of ¡Sabor! by Texas Pete® makes adding the sauce to any dish easy. The distinctive label and yellow cap emblazoned with a bold logo also make it easy to find the new hot sauce on supermarket shelves nationwide.

“The Texas Pete® brand has been a signature of quality and flavor for nearly 90 years,” said Glenn Garner, the company’s Chief Marketing Officer. “That is why it was important to let loyal customers of our brand know that ¡Sabor! by Texas Pete® is now part of the Texas Pete® family of outstanding sauces.”

The company leveraged its brand in the wake of its highly successful launch of CHA! by Texas Pete® Sriracha Sauce in 2014, which continues to grow in sales and preference by consumers.

You can expect to see ¡Sabor! by Texas Pete® appear on the shelves of your favorite supermarket in the coming weeks and months, as distribution of the new hot sauce is currently under way.

For more information on ¡Sabor! by Texas Pete® and other great sauces, visit TexasPete.com.

Headquartered in Winston-Salem, N.C., TW Garner Food Company is famous for its Texas Pete® Hot Sauce, the number three brand of hot sauce in the U.S. Founded in 1929 as a maker of barbecue sauce, the company now sells a full line of hot sauces, wing sauces and seafood sauces under the Texas Pete® brand, as well as salsa and tortilla strips under the Green Mountain Gringo® brand. TW Garner products are sold in supermarkets, military commissaries, convenience stores and restaurants throughout the U.S.

Our last post reviewed the new CHA! Sriracha sauce from Texas Pete. Here is their spicy bacon wrapped meatloaf recipe, featuring CHA!, that just blew us away.

Spicy Bacon Wrapped Meatloaf Sriracha recipe

We’ve seen dozens of bacon wrapped meatloaf recipes on the Internet and have tried a few, but none with sriracha. Most all use a “bacon weave” to smother the meatloaf… this one is different. Using strips of thick bacon, pounded into submission, this was by far the most successful bacon enrobed meatloaf we’ve ever cooked. Read on for the unique way bacon is wrapped around this meatloaf, and the incredible list of ingredients that make this the best meatloaf we’ve ever cooked.

It’s also the first time we’ve made a meatloaf using only ground pork instead of the usual ground beef. The complete recipe is available as a printable PDF file at the end of the post.

Prep time: 45 minutes. Cooking time: 1:00 – 1:15 hrs.

Ingredients:

2lbs. Ground Pork

1/4 cup Ginger, fresh, finely grated (go easy. fresh ginger is powerful. we’d back this off just a bit next time.)

4 cloves Garlic, fresh minced

1/2 cup Scallions, fresh, thinly sliced

1/2 cup Cilantro, fresh, rough chopped

2 tbsp. Soy Sauce

1 tbsp. Sesame Oil

4 tbsp. CHA! by Texas Pete®

2 eggs

1 cup Panko Bread Crumbs

8 slices Bacon, thick sliced

2 tbsp. Sesame seeds, white

For the glaze:

1/2 cup Hoisin Sauce

1/4 cup CHA! Sriracha Sauce by Texas Pete

Instructions:

Preheat oven to 350 degrees.

Ground pork, grated ginger, garlic, scallions, cilantro

Place the ground pork into a large mixing bowl. Add the grated ginger, garlic, scallions, cilantro, soy sauce, sesame oil and the 4 tbs Cha! By Texas Pete and mix well until fully combined.

Add liquid ingredients, combining eggs and breadcrumbs gently

Next, add one egg at a time followed by the Panko breadcrumbs. Mix until everything is evenly incorporated. Do not over mix.

Line a sheet tray with aluminum foil and lightly coat with either olive oil or non-stick spray.

Lay bacon slightly overlapping edges on plastic

Place a large piece of plastic wrap on a clean work surface. Arrange the bacon strips on the plastic wrap one at a time overlapping them lengthwise just enough so that there is no space in between each strip of bacon. Place another piece of plastic wrap large enough to fit over the whole sheet of bacon and press down firmly.

Gently pound bacon strips to bind together and form mat

Using a mallet carefully pound the bacon strips to tenderize and to stick together. The sheet of bacon will widen a few inches on each side and should be approximately 10 inches long by 8 inches wide. Remove the top layer of plastic wrap and discard.

Keep the bacon on the bottom sheet of plastic wrap. Turn the plastic wrap with the bacon so the strips are facing you vertically.

Start by forming meatloaf in bowl

Place meatloaf on bacon and shape into log to fit

Form the meatloaf into the shape of a log horizontally onto the center of the sheet against the strips of bacon.

Roll bacon around meatloaf, keeping seam side down

Carefully roll the bacon with the meatloaf tightly keeping it in the shape of a log.

Lay loaf into lightly oiled sheet pan

Place the meatloaf onto the sheet tray. Carefully remove the plastic wrap from the bacon.

Sprinkle top with all of the sesame seeds

Sprinkle the top of the bacon wrapped meatloaf with all of the sesame seeds.

Place the meatloaf into the oven to bake for approximately 1 1/4 hour or until an internal temperature of 165 degrees has been reached.

While the meatloaf is cooking prepare the glaze. Combine the Hoisin sauce with the Cha! By Texas Pete and mix well. Glaze the meatloaf with this mixture 2-3 times during the second half hour of cooking.

At 40 minutes in, brush your 1st glaze on and rotate pan 180 º

At 50 minutes in, glaze a second time

When the meatloaf is fully cooked remove from the oven and let it rest for approximately 15 minutes before slicing.

After resting, the meatloaf is done. We only glazed twice. Convection ovens work faster

Week of Wings II – Day 3 – Texas Pete Fiery Sweet Wing Sauce Review

We were so blown away by this sauce! If you read “Texas Pete” and you think – hot sauce – cayenne – pedestrian… well think again! No… there is some serious flavor here. A BBQ flavor with a sticky sweet heat.
Also, we compared this sauce to Frank’s RedHot “Hot Buffalo” Wing sauce and the Frank’s was a FAIL. Read on with us …

Texas Pete Fiery Sweet Wing sauce

Our Initial impressions:Marilyn: There’s a lot of vinegar coming out – sweet, tangy, definitely has some heat!
We soaked these wings in the sauce to let them set up and get less vinegary… it did get better.
We thought this would just be another buffalo wing sauce but it turns out it’s a BBQ style sauce with that classic Texas Pete heat.
It’s hard to compare it to anything but a BBQ sauce. But I think it compares to a restaurant quality bbq wing sauce.
There’s liquid smoke flavor and it’s hotter than any other hot bbq style wing sauce. It tastes so much better than just out of the bottle. If you like a Teryaki sauce, and there’s a lot of sugar/sweet in this, you would like this sauce. It’s so good I’m suckin’ the bone.

Brian: Yes, Texas Pete Fiery Sweet Wing Sauce is a BBQ sauce… with heat. On the bottle, out of 4 peppers, they give it 2. Laff! It’s hotter than that. It’s a cross between a thin Sweet Baby Ray’s BBQ sauce and a hot sauce.
We were surprised that from Texas Pete it would have such a BBQ slant. I’m scooping up the blue cheese to cool me off.
The sauce is sitting on top… there’s not a lot of soaking in with it. Also I taste a lot of sugar too, and sweetness. But it’s hot and tangy.
If you got these wings at a restaurant, you’d be happy. You’d think they were the joint’s home recipe. It is on the thin side, a bit more than a glaze, but it’s complex.
As a rule I don’t care for a “hot” BBQ sauce in general… but these wings are more of a BBQ sauce on a hot wing. I’d love to throw a ton of minced garlic into this.
It’s a huge 18 OZ bottle of BBQ Sauce with heat.

Final Thoughts: Throw some minced garlic at this and maybe some whiskey and you could doctor this up to be a great wing sauce!
Heat Rating: –

Frank’s RedHot Hot Buffalo Wings Sauce

We thought these 2 would make a great Head to head Smackdown kind of review, but sadly, the Frank’s paled in comparison. We include our few comments here only to round out this wing sauce comparison.

Marilyn: This is even more vinegary than the Texas Pete. I don’t even want to eat these. After trying one, I’ve decided it is inferior to the Texas Pete wing. It’s all hot and not good.

Brian: It’s very pedestrian, just hot and not at all impressive. I would stay away from this. Now we love the classic Buffalo Wing Recipe made with Frank’s RedHot and butter, but the Frank’s Buffalo “Hot Buffalo” just ain’t it. We ended up throwing the Frank’s RedHot Hot Buffalo Wings into the Texas Pete Fiery Sweet Wing Sauce just to try to make them better.